Salted Cured Egg Yolks
This post may contain affiliate links.Salted cured egg yolks are a quick and easy way to turn ordinary yolks into rich, savory flavor bombs full of umami goodness. In just a few days, they transform into golden, parmesan cheese-like flavor, perfect for grating over pasta, rice, or salads.
Salted cured egg yolks might sound fancy, but they’re surprisingly simple to make at home. Instead of soaking eggs in a salty brine for weeks, the yolks are gently buried in salt (sometimes with a bit of sugar or herbs) and left in the fridge to cure. In just a few days, they turn firm, golden, and slightly translucent, packed with savory umami flavor.
While salted cured egg yolks are meant for grating over dishes, salted egg yolks for mooncakes are made differently. The mooncake version is brined, giving the yolks a softer, oilier texture that melts beautifully into fillings and baked treats like mooncakes, salted egg yolk pastry, salted egg cookies, salted egg buns, or even croissants with salted egg filling.
Cured yolks, on the other hand, shine as toppings. You can grate them over savory dishes like Takikomi Gohan (Japanese Salmon Rice), Beef Chow Mein, or Shrimp Chow Mei Fun for a rich umami boost. They’re also wonderful sprinkled over pasta, roasted vegetables, or even buttered popcorn for a touch of gourmet flavor.
If you’ve ever wondered how chefs get that deep, savory flavor in simple dishes, this is their secret. These salted cured egg yolks are full of umami and take almost no effort to make. Once you try grating them over your favorite meals, you’ll want to keep a jar in your fridge at all times. They make even the simplest bowl of rice taste special.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
• Sea salt (or kosher salt) – Use good-quality sea salt or kosher salt. Both work beautifully for curing. The salt draws out moisture while infusing the yolks with a deep, savory flavor. Avoid table salt since it’s too fine and can make the yolks overly salty.
• Duck eggs or chicken eggs – Both work well! Duck eggs are larger, richer, and give you that gorgeous deep orange color, while chicken eggs make a milder, more accessible version. Just make sure the eggs are fresh. It makes all the difference.
Be sure to check out the full recipe and ingredient list below
Substitutions & Variations
For extra depth, you can mix a bit of sugar into the salt to balance the saltiness or add dried herbs, garlic powder, or chili flakes for a hint of aroma and spice. Feel free to experiment. That’s part of the fun! Each mix gives your cured yolks a slightly different flavor, so you can tailor them to your favorite dishes.
How to Make Salted Cured Egg Yolks
STEP 1. Carefully break the eggs and separate the yolks from the whites (Image 1). In a shallow container, spread a layer of salt to create a base. Using a small spoon, make little wells just big enough to hold each yolk (Images 2, 3). Gently place the yolks into the wells, then cover them completely with more salt until they’re no longer visible (Image 4).
STEP 2. Cover the container with a lid and place it in the fridge to cure for at least 5 days (Image 5). Once cured, gently lift the yolks out and rinse them carefully in clean water to remove any excess salt (Images 6, 7).
Preheat your oven to 160°F (71°C). Arrange the yolks on a baking rack or parchment-lined tray (Image 8), then bake for about 1 hour until firm and slightly glossy. Let them cool completely before storing in an airtight container or grate them right away over your favorite dish. Enjoy!
Pro Tips
- Handle gently – Egg yolks are delicate when raw, so move them carefully to keep their round shape.
- Bake for safety – Baking the cured yolks at a low temperature (around 160°F / 71°C) helps remove excess moisture and ensures they’re safe to eat by reducing the risk of salmonella. It also gives the yolks a firmer, slightly crumbly texture that’s perfect for grating.
- Adjust to your liking – For a softer, jammy yolk, shorten the baking time slightly. For a firmer, cheese-like texture, let them bake the full hour or a bit longer.
- Cool completely – Make sure the yolks are fully cooled before storing. This helps them keep longer and keeps the texture just right.
Serving Suggestions
Grated salted cured egg yolks add a beautiful savory finish to almost any dish. Sprinkle them over your favorite Asian comfort foods like Soto Ayam, Sop Buntut, Japanese Gyudon, or Shrimp Fried Rice for an instant umami boost.
Try dusting some over Chicken Karaage or Fried Shrimp Balls for a rich, salty touch that makes every bite more irresistible.
For a perfect balance, pair your savory meal with a sweet treat like Malaysian Honeycomb Cake, Bika Ambon, or Bua Loy (Pumpkin Glutinous Rice Balls) for dessert. The contrast of salty and sweet makes the meal even more satisfying.
FAQs about Salted Cured Egg Yolks
They’re ready when the yolks are firm, slightly translucent, and can be lifted easily without breaking. If they still feel soft in the center, give them another day or two in the salt.
Sea salt or kosher salt works best. Avoid table salt. It’s too fine and can make the yolks overly salty or unevenly cured.
Yes! You can freeze them whole or grated. Store them in a tightly sealed container or zip bag, and they’ll keep for up to three months. Let them thaw in the fridge before using.
Try mixing a little sugar into the salt before curing, about one part sugar to four parts salt. It balances the flavor without taking away the savory richness.
Cured yolks are made by burying them in salt for a few days and are best for grating over dishes. Salted egg yolks for mooncakes are brined, giving them a softer, oilier texture that melts beautifully in fillings and baked treats.
Storage
You can keep the salted cured egg yolks in an airtight container in the fridge for up to a month. If you prefer, grate them first and store the grated yolks in a small jar. That way, they’re ready to sprinkle anytime you need a quick flavor boost. Just make sure the jar is tightly sealed to keep the yolks fresh and fragrant.
Salted Cured Egg Yolks
Equipment
- 1 container
Ingredients
- 4 pcs egg yolks duck or chicken eggs
- 2 cups sea salt
Instructions
- Carefully break the eggs and separate the yolks from the whites. In a shallow container, spread a layer of salt to create a base. Using a small spoon, make little wells just big enough to hold each yolk. Gently place the yolks into the wells, then cover them completely with more salt until they’re no longer visible.
- Cover the container with a lid and place it in the fridge to cure for at least 5 days. Once cured, gently lift the yolks out and rinse them carefully in clean water to remove any excess salt.
- Preheat your oven to 160°F (71°C). Arrange the yolks on a baking rack or parchment-lined tray, then bake for about 1 hour until firm and slightly glossy. Let them cool completely before storing in an airtight container or grate them right away over your favorite dish. Enjoy!
Notes
- Handle gently – Egg yolks are delicate when raw, so move them carefully to keep their round shape.
- Bake for safety – Baking the cured yolks at a low temperature (around 160°F / 71°C) helps remove excess moisture and ensures they’re safe to eat by reducing the risk of salmonella. It also gives the yolks a firmer, slightly crumbly texture that’s perfect for grating.
- Adjust to your liking – For a softer, jammy yolk, shorten the baking time slightly. For a firmer, cheese-like texture, let them bake the full hour or a bit longer.
- Cool completely – Make sure the yolks are fully cooled before storing. This helps them keep longer and keeps the texture just right.
I love how easy it is to make these salted cured egg yolks! They are great for topping on any of my favorite dish.
I love the taste of these salted cured egg yolks on my pasta. It tastes just like parmesan cheese! Plus they are so easy to make, so I always keep some in the fridge.